{"id":2023259,"date":"2024-10-04T16:41:09","date_gmt":"2024-10-04T21:41:09","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=2023259"},"modified":"2024-10-21T16:36:48","modified_gmt":"2024-10-21T21:36:48","slug":"steak-au-poivre","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/steak-au-poivre\/","title":{"rendered":"Steak au Poivre"},"content":{"rendered":"<p>A classic French dish, steak au poivre is one of those recipes that&#8217;s incredibly tasty and elegant but deceptively easy to prepare<span style=\"font-weight: 400;\">\u2014it&#8217;s the perfect thing to make if you&#8217;re having people over for a nice dinner but don&#8217;t want to spend a ton of time in the kitchen. You&#8217;ll season s<\/span>teaks with coarsely crushed black peppercorns and salt and pan-sear them, then quickly make a cognac-cream sauce right in the pan. The trick is to use high-quality ingredients (a good flaky salt, freshly ground pepper and a nice cut of steak) for the best results.<\/p>\n<p>Serve with homemade <a href=\"https:\/\/www.tasteofhome.com\/recipes\/french-fries\/\" data-name=\"www.tasteofhome.com\/recipes\/french-fries\/\" data-module=\"content engagement\" data-position=\"embedded links\">fries<\/a>, a mound of watercress and a glass of juicy, full-bodied red, and you&#8217;ll feel like your kitchen has magically turned into a <a href=\"https:\/\/www.tasteofhome.com\/collection\/favorite-french-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/favorite-french-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">French bistro<\/a>. <em>Bon appetit<\/em>!<\/p>\n<h2>Steak au Poivre Ingredients<\/h2>\n<h3>Steak:<\/h3>\n<ul>\n<li><strong>Whole peppercorns:\u00a0<\/strong>When whole peppercorns are crushed, they provide a warm sweet spice and pleasant zing that&#8217;s integral to this recipe.<\/li>\n<li><strong>New York strip or beef top loin steak:\u00a0<\/strong>You could also make steak au poivre with filet mignon, or any other cut you prefer.<\/li>\n<li><strong>Olive oil:\u00a0<\/strong>The olive oil keeps the juice inside the steak and promotes caramelization.<\/li>\n<li><strong>Butter: <\/strong>It&#8217;s best to use unsalted butter so you can control the salt content of this dish.<\/li>\n<li><strong>Seasoning:<\/strong> Use your best-quality flaky salt here, plus garlic cloves and fresh thyme sprigs.<\/li>\n<\/ul>\n<h3>Sauce:<\/h3>\n<ul>\n<li><strong>Butter:\u00a0<\/strong>Again, using unsalted butter is key since you&#8217;re already using plenty of salt elsewhere in this recipe.<\/li>\n<li><strong>Shallot and garlic:\u00a0<\/strong>Take the time to finely dice the shallots and garlic so their flavor is well-integrated.<\/li>\n<li><strong>Cognac:\u00a0<\/strong>Cognac balances the heat from the peppercorns.<\/li>\n<li><strong>Heavy whipping cream:\u00a0<\/strong>Use creme fraiche in place of cream for more of a tangier sauce (creme fraiche is similar to sour cream).<\/li>\n<li><strong>Salt:\u00a0<\/strong>Salt to taste (you may not need much).<\/li>\n<\/ul>\n<h2><strong>Directions<\/strong><\/h2>\n<h3>Step 1: Season the steak<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057816\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Steak-Au-Poivre_TOHD24_277284_KristinaVanni_1.jpg?fit=700%2C1024\" alt=\"seasoned steak.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Use a mortar and pestle to crush the peppercorns. Pat the steak dry (it should be <em>very<\/em> dry) and season with crushed peppercorns and salt on all sides.<\/p>\n<p><em>Editor&#8217;s Tip:\u00a0<\/em>Use a heavy rolling pin or the underside of a <a href=\"https:\/\/www.tasteofhome.com\/collection\/cast-iron-skillet-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/cast-iron-skillet-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">cast iron<\/a> skillet if you don&#8217;t have a mortar and pestle.<\/p>\n<h3>Step 2: Cook the steak<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057817\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Steak-Au-Poivre_TOHD24_277284_KristinaVanni_2.jpg?fit=700%2C1024\" alt=\"steak cooked in a skillet.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Heat the oil in a cast iron skillet over high heat. Place the steak in the skillet and cook until a golden brown crust forms, three to four minutes on each side. Add the butter, garlic and thyme to the pan.<\/p>\n<h3>Step 3: Baste with butter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057818\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Steak-Au-Poivre_TOHD24_277284_KristinaVanni_3.jpg?fit=700%2C1024\" alt=\"steak resting.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Use a spoon to baste the steaks with butter for the last couple of minutes of cooking. Continue cooking to your desired degree of doneness (for medium-rare, a thermometer should read 135\u00b0; medium, 140\u00b0; medium-well, 145\u00b0). Discard the garlic and thyme. Remove from the pan and let stand.<\/p>\n<h3>Step 4: Make the sauce<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057819\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Steak-Au-Poivre_TOHD24_277284_KristinaVanni_4.jpg?fit=700%2C1024\" alt=\"Steak Au Poivre sauce in bowl\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Reduce the skillet heat to medium; add butter, shallots and garlic and cook until the shallots and garlic are slightly soft, about two minutes. Stir in the cognac and let simmer until most of the liquid has dissipated. Add the cream and bring to a simmer for two to three minutes or until the sauce coats the back of a spoon. Stir in the salt.<\/p>\n<h3>Step 5: Serve<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057820\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Steak-Au-Poivre_TOHD24_277284_KristinaVanni_5.jpg?fit=700%2C1024\" alt=\"steak sliced with the sauce on the side\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<p>Cut steak into thick 2-inch slices. Spoon the sauce over the finished steak.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057821\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Steak-Au-Poivre_TOHD24_277284_KristinaVanni_6.jpg?fit=700%2C1024\" alt=\"Steak Au Poivre\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<h2>Steak Au Poivre Variations<\/h2>\n<ul>\n<li><strong>Use a different meat:\u00a0<\/strong>You can make this recipe with tuna steaks or (small) chicken breasts if you&#8217;d like.<\/li>\n<li><strong>Omit the sauce and grill the steaks:\u00a0<\/strong>Grill the pepper steaks and serve with grilled or roasted veggies in place of the cream sauce for a lighter alternative.<\/li>\n<\/ul>\n<h2>How to Store Steak Au Poivre<\/h2>\n<p>Store leftover steak au poivre in an airtight container in the fridge. It will stay good for up to two or three days (and can be repurposed into a delicious <a href=\"https:\/\/www.tasteofhome.com\/recipes\/balsamic-steak-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/balsamic-steak-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\">steak salad<\/a>).<\/p>\n<h3>Can I make steak au poivre in advance?<\/h3>\n<p>Definitely not. Steak au poivre is best enjoyed fresh off the skillet.<\/p>\n<h2>Steak Au Poivre Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2057822\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Steak-Au-Poivre_TOHD24_277284_KristinaVanni_7.jpg?fit=700%2C1024\" alt=\"Steak Au Poivre\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Kristina V\u00e4nni for Taste Recipes<\/span><\/span><\/p>\n<h3>How long should I let the steaks sit after seasoning them with salt and pepper?<\/h3>\n<p>Season your steaks and then let them sit for at least 15 to 30 minutes before cooking to ensure optimal flavor and texture.<\/p>\n<h3>What kind of wine pairs best with steak au poivre?<\/h3>\n<p>Steak au poivre pairs well with a variety of red wines, but you <em>really <\/em>can&#8217;t go wrong with a Cabernet or Rhone red here.<\/p>\n<h3>What should I serve with steak au poivre?<\/h3>\n<p>Traditionally, steak au poivre is served with French fries and watercress. We&#8217;re partial to serving it with a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-vinaigrette\/\" data-name=\"www.tasteofhome.com\/recipes\/lemon-vinaigrette\/\" data-module=\"content engagement\" data-position=\"embedded links\">lightly dressed<\/a> green salad and some crusty bread to sop up all that yummy sauce.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Have an elegant restaurant experience right at home with this steak au poivre. Peppercorns season the steak to create a peppery, light crust. Then, butter, shallots, garlic, Cognac and heavy whipping cream combine to create a thick brown sauce that lathers the steak, creating a delightful bite. \u2014Julie Andrews, Rockford, Michigan<\/p>\n","protected":false},"author":8015,"featured_media":2059364,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307308,304021,304328,304292,304338,303966,305003,304988,306848,305018,304268,307307,304129,304197,304350,324623,304020,307325,304005,304150,304117],"categories-v2":[310347,308599,308984,308481,308305,308992,308495,308949,308935,309603,308959,259483,310342,340683,339209,309001,309177,308594,310364,308549,309434,308705],"coauthors":[343392],"recommended_recipes":[{"post_title":"Garlic Butter Steak Bites","post_link":"\/recipes\/garlic-butter-steak-bites\/","post_image":"\/wp-content\/uploads\/2024\/08\/Garlic-Butter-Steak-Bites_EXPS_TOHD24_277239_AbbeyLittlejohn_6.jpg"},{"post_title":"Round Steak Italiano","post_link":"\/recipes\/round-steak-italiano\/","post_image":"\/wp-content\/uploads\/2017\/09\/Round-Steak-Italiano_EXPS_HRBZ16_29099_D09_08_4b.jpg"},{"post_title":"Garlic & Herb Steak Pizza","post_link":"\/recipes\/garlic-herb-steak-pizza\/","post_image":"\/wp-content\/uploads\/2025\/05\/Garlic-Herb-Steak-Pizza_EXPS_FT25_166687_AC_0515_2.jpg"},{"post_title":"Grilled Sirloin Steak","post_link":"\/recipes\/grilled-sirloin-steak\/","post_image":"\/wp-content\/uploads\/2024\/08\/Grilled-Sirloin-Steak_EXPS_FT24_18711_JR_0724_5.jpg"},{"post_title":"Garlic Herbed Beef Tenderloin","post_link":"\/recipes\/garlic-herbed-beef-tenderloin\/","post_image":"\/wp-content\/uploads\/2018\/01\/Garlic-Herbed-Beef-Tenderloin_EXPS_ATBRS21_21171_E11_19_4b-e1729171954815.jpg"},{"post_title":"So-Tender Swiss Steak","post_link":"\/recipes\/so-tender-swiss-steak\/","post_image":"\/wp-content\/uploads\/2018\/01\/So-Tender-Swiss-Steak_EXPS_FT19_11101_F_0820_1.jpg"},{"post_title":"Steak with Creamy Peppercorn Sauce","post_link":"\/recipes\/steak-with-creamy-peppercorn-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/Steak-with-Creamy-Peppercorn-Sauce_EXPS_TOHESCODR22_4596_DR_02_17_5b.jpg"},{"post_title":"Garlicky Chicken Pizza","post_link":"\/recipes\/garlicky-chicken-pizza\/","post_image":"\/wp-content\/uploads\/2017\/10\/Garlicky-Chicken-Pizza_exps83538_TH143190C10_04_6b_RMS.jpg"},{"post_title":"Steak Sauce","post_link":"\/recipes\/homemade-steak-sauce\/","post_image":"\/wp-content\/uploads\/2018\/01\/Homemade-Steak-Sauce_EXPS_FT21_23082_F_0818_1.jpg"},{"post_title":"Steak au Poivre for 2","post_link":"\/recipes\/steak-au-poivre-for-2\/","post_image":"\/wp-content\/uploads\/2017\/09\/Steak-au-Poivre-for-2_exps48457_HC143213C08_21_3b_RMS.jpg"},{"post_title":"Garlicky Cheddar Cheese Bisque","post_link":"\/recipes\/garlicky-cheddar-cheese-bisque\/","post_image":"\/wp-content\/uploads\/2018\/03\/Garlicky-Cheddar-Cheese-Bisque_EXPS_SSBZ18_139306_C03_13_5b.jpg"},{"post_title":"Sirloin Steak with Rich Mushroom Gravy","post_link":"\/recipes\/sirloin-steak-with-rich-mushroom-gravy\/","post_image":"\/wp-content\/uploads\/2017\/09\/Sirloin-Steak-with-Rich-Mushroom-Gravy_exps115190_THHC1997844A11_10_5bC_RMS.jpg"},{"post_title":"Steak Pizzaiola","post_link":"\/recipes\/steak-pizzaiola\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Savory Steak Rub","post_link":"\/recipes\/savory-steak-rub\/","post_image":"\/wp-content\/uploads\/2018\/01\/Savory-Steak-Rub_EXPS_SDJJ19_1084_C02_06_3b_rms.jpg"},{"post_title":"Tender Swiss Steak","post_link":"\/recipes\/tender-swiss-steak\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps2382_C1587C51D.jpg"},{"post_title":"Italian Pepper Steak","post_link":"\/recipes\/italian-pepper-steak\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps23178_TH10524D22A.jpg"},{"post_title":"Tender Steak","post_link":"\/recipes\/tender-steak\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Italian Steaks","post_link":"\/recipes\/italian-steaks\/","post_image":"\/wp-content\/uploads\/2017\/09\/Italian-Steaks_exps46369_SD1785600D30_RMS.jpg"}],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_277284_KristinaVanni_8.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/steak-au-poivre\/","name":"Steak au Poivre","datePublished":"2024-10-04","dateModified":"2024-10-04","prepTime":"PT15M","cookTime":"PT20M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_277284_KristinaVanni_8.jpg","height":1200,"width":1200},"recipeCategory":["Dinner"],"description":"Steak au poivre is a classic French dish for a reason\u2014it's decadent, elegant and easy to prepare.","recipeIngredient":["STEAK:","3\/4 teaspoon whole peppercorns","1 New York strip or beef top loin steak (1 pound)","1 teaspoon salt","1 tablespoon olive oil","2 tablespoons butter","3 garlic cloves","2 fresh thyme sprigs","SAUCE:","2 tablespoons butter","1 shallot, finely chopped","1 garlic clove, minced","1\/4 cup Cognac","1\/4 cup heavy whipping cream","1\/4 teaspoon salt"],"recipeInstructions":[{"@type":"HowToStep","text":"Use a mortar and pestle to crush peppercorns. Pat steak dry and season with crushed peppercorns and salt on all sides."},{"@type":"HowToStep","text":"Heat oil in a cast-iron skillet over high heat. Place steak in skillet and cook until a golden brown crust forms, 3-4 minutes each side. Add butter, garlic and thyme to pan. Use a spoon to baste steaks with butter the last 1-2 minutes of cooking. Continue cooking to desired degree of doneness (for medium-rare, a thermometer should read 135\u00b0; medium, 140\u00b0; medium-well, 145\u00b0). Discard garlic and thyme. Remove from pan and let stand."},{"@type":"HowToStep","text":"Reduce skillet heat to medium; add butter, shallots and garlic and cook until shallots and garlic are slightly soft, 2-3 minutes. Stir in Cognac and let simmer until most of the liquid has dissipated. Add cream and bring to a simmer, cooking 2-3 minutes or until sauce coats the back of a spoon. Stir in salt."},{"@type":"HowToStep","text":"Cut steak into thick 2-in. slices. Spoon sauce over steak."}],"recipeYield":"4 servings","author":[{"@type":"Person","name":"Justine Harrington"}],"nutrition":{"@type":"NutritionInformation","calories":" 376 calories","fatContent":"26g fat (13g saturated fat)","cholesterolContent":"97mg cholesterol","sodiumContent":"884mg sodium","carbohydrateContent":"4g carbohydrate (2g sugars","fiberContent":"0 fiber)","proteinContent":"25g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":0,"reviewCount":0,"worstRating":1,"bestRating":5}},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"277284","romance_copy_dek":"Steak au poivre is a classic French dish for a reason\u2014it's decadent, elegant and easy to prepare.","enhanced_recipe_title":"Garlicky Steak au Poivre","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"STEAK:","IngredientText":"STEAK:"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3\/4 teaspoon whole peppercorns","IngredientText":"3\/4 teaspoon whole peppercorns"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 New York strip or beef top loin steak (1 pound)","IngredientText":"1 New York strip or beef top loin steak (1 pound)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon olive oil","IngredientText":"1 tablespoon olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter","IngredientText":"2 tablespoons butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 garlic cloves","IngredientText":"3 garlic cloves"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 fresh thyme sprigs","IngredientText":"2 fresh thyme sprigs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"SAUCE:","IngredientText":"SAUCE:"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter","IngredientText":"2 tablespoons butter"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 shallot, finely chopped","IngredientText":"1 shallot, finely chopped"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 garlic clove, minced","IngredientText":"1 garlic clove, minced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup Cognac","IngredientText":"1\/4 cup Cognac"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup heavy whipping cream","IngredientText":"1\/4 cup heavy whipping cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_277284_KristinaVanni_8.jpg","RecipeId":277284,"AttachmentSourceId":null,"AttachmentSource":"Kristina Vanni for Taste Recipes","PhotoCredit":"Garlicky Steak au Poivre Recipe photo by Kristina Vanni for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"EXPS_TOHD24_277284_KristinaVanni_8.jpg","ContributorId":null,"Firstname":"Julie","Lastname":"Andrews","City":"Rockford","StateDescription":"Michigan","IsCommunityCook":false,"ContributorAttachmentFileName":"https:\/\/cdn3.tmbi.com\/toh\/Recipe\/testkitchenapproved.png","TimeCallout":"Prep: 15 min. Cook: 20 min.","MinimumServingQuantity":4,"MaximumServingQuantity":4,"Yield":"4 servings.","DigitalTitle":"Garlicky Steak au Poivre","SubmittedTitle":"Steak au Poivre","RecipeTypeId":1,"AverageRating":0,"WebPublishedDate":"10\/4\/2024 4:41:09 PM","ContestPlacementId":null,"FbImage":"FB_TOHD24_277284_KristinaVanni_6.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":20,"TotalTimeInMinutes":35,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsFieldEditorRecipe":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Garlicky Steak au Poivre","OriginalSourceProject":"Garlicky Steak au Poivre","ContestPlacement":"","Trailer":null,"Metadescription":null,"AboutRecipeTitle":null,"AboutRecipe":null,"DigitalHeadnotes":"Have an elegant restaurant experience right at home with this steak au poivre. Peppercorns season the steak to create a peppery, light crust. Then, butter, shallots, garlic, Cognac and heavy whipping cream combine to create a thick brown sauce that lathers the steak, creating a delightful bite. \u2014Julie Andrews, Rockford, Michigan","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"Use a mortar and pestle to crush peppercorns. Pat steak dry and season with crushed peppercorns and salt on all sides.","SequenceNo":1},{"Direction":"   Heat oil in a cast-iron skillet over high heat. Place steak in skillet and cook until a golden brown crust forms, 3-4 minutes each side. Add butter, garlic and thyme to pan. Use a spoon to baste steaks with butter the last 1-2 minutes of cooking. Continue cooking to desired degree of doneness (for medium-rare, a thermometer should read 135\u00b0; medium, 140\u00b0; medium-well, 145\u00b0). Discard garlic and thyme. Remove from pan and let stand.","SequenceNo":2},{"Direction":"   Reduce skillet heat to medium; add butter, shallots and garlic and cook until shallots and garlic are slightly soft, 2-3 minutes. Stir in Cognac and let simmer until most of the liquid has dissipated. Add cream and bring to a simmer, cooking 2-3 minutes or until sauce coats the back of a spoon. Stir in salt.","SequenceNo":3},{"Direction":"    Cut steak into thick 2-in. slices. Spoon sauce over steak.","SequenceNo":4}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[],"Cuisine":[],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Easy","ID":304338},{"Name":"Quick","ID":304350},{"Name":"Gear","ID":303966},{"Name":"Cast Iron Skillet","ID":304021},{"Name":"Mortar & Pestle","ID":304129},{"Name":"Skillet","ID":304020},{"Name":"Stovetop Cookware","ID":304005},{"Name":"Tools","ID":304117},{"Name":"Health & Wellness","ID":304988},{"Name":"Gluten-Free","ID":305003},{"Name":"Low-Carb","ID":305018},{"Name":"Ingredients","ID":306848},{"Name":"Beef","ID":307308},{"Name":"Meat & Poultry","ID":307307},{"Name":"Steaks","ID":307325},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Techniques","ID":304150},{"Name":"Pan-Frying","ID":304197},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"3 ounces cooked steak with 2 tablespoons sauce: 376 calories, 26g fat (13g saturated fat), 97mg cholesterol, 884mg sodium, 4g carbohydrate (2g sugars, 0 fiber), 25g protein.","NoOfRatings":0,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/EXPS_TOHD24_277284_KristinaVanni_8.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/EXPS_TOHD24_277284_KristinaVanni_8.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":true,"PinterestImage":"","CarouselImages":[],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Garlicky Steak au Poivre"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Steak au Poivre Recipe<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/steak-au-poivre\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Steak au Poivre Recipe","description":"Consider cooking steak au poivre\u2014pan-fried, peppery steak with a creamy sauce\u2014for your next dinner party. It's bound to impress.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/steak-au-poivre\/","og_locale":"en_US","og_type":"article","og_title":"Steak au Poivre","og_description":"Consider cooking steak au poivre\u2014pan-fried, peppery steak with a creamy sauce\u2014for your next dinner party. It's bound to impress.","og_url":"https:\/\/www.tasteofhome.com\/recipes\/steak-au-poivre\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_modified_time":"2024-10-21T21:36:48+00:00","og_image":[{"width":1200,"height":1200,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_277284_KristinaVanni_8.jpg","type":"image\/jpeg"}],"twitter_card":"summary_large_image","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_277284_KristinaVanni_8.jpg","twitter_site":"@tasteofhome","twitter_misc":{"Est. reading time":"5 minutes","Written by":"Justine Harrington"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/recipes\/steak-au-poivre\/","url":"https:\/\/www.tasteofhome.com\/recipes\/steak-au-poivre\/","name":"Steak au Poivre Recipe","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/steak-au-poivre\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/steak-au-poivre\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_277284_KristinaVanni_8.jpg","datePublished":"2024-10-04T21:41:09+00:00","dateModified":"2024-10-21T21:36:48+00:00","description":"Consider cooking steak au poivre\u2014pan-fried, peppery steak with a creamy sauce\u2014for your next dinner party. It's bound to impress.","breadcrumb":{"@id":"https:\/\/www.tasteofhome.com\/recipes\/steak-au-poivre\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.tasteofhome.com\/recipes\/steak-au-poivre\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/recipes\/steak-au-poivre\/#primaryimage","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_277284_KristinaVanni_8.jpg","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_277284_KristinaVanni_8.jpg","width":1200,"height":1200,"caption":"Steak au Poivre"},{"@type":"BreadcrumbList","@id":"https:\/\/www.tasteofhome.com\/recipes\/steak-au-poivre\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.tasteofhome.com\/"},{"@type":"ListItem","position":2,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":3,"name":"Recipes","item":"https:\/\/www.tasteofhome.com\/recipes\/"},{"@type":"ListItem","position":4,"name":"Ingredients","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/"},{"@type":"ListItem","position":5,"name":"Meat &amp; Poultry","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/meat-poultry\/"},{"@type":"ListItem","position":6,"name":"Beef","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/meat-poultry\/beef\/"},{"@type":"ListItem","position":7,"name":"Steaks","item":"https:\/\/www.tasteofhome.com\/recipes\/ingredients\/meat-poultry\/beef\/steak\/"},{"@type":"ListItem","position":8,"name":"Steak au Poivre"}]},{"@type":"WebSite","@id":"https:\/\/www.tasteofhome.com\/#website","url":"https:\/\/www.tasteofhome.com\/","name":"Taste Recipes","description":"Find Recipes, Appetizers, Desserts, Holiday Recipes &amp; Healthy Cooking Tips","publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.tasteofhome.com\/?s={search_term_string}"},"query-input":"required name=search_term_string"}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.tasteofhome.com\/#organization","name":"Taste Recipes","url":"https:\/\/www.tasteofhome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","contentUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/07\/toh-logo-red.png","width":166,"height":125,"caption":"Taste Recipes"},"image":{"@id":"https:\/\/www.tasteofhome.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/tasteofhome","https:\/\/x.com\/tasteofhome","https:\/\/www.instagram.com\/tasteofhome\/","https:\/\/www.pinterest.com\/taste_of_home\/","https:\/\/www.youtube.com\/tasteofhome"]}]}},"publishpress_future_action":{"enabled":false,"date":"2025-06-29 02:28:44","action":"draft","terms":[],"taxonomy":"category"},"_links":{"self":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/2023259"}],"collection":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe"}],"about":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/types\/recipe"}],"author":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/users\/8015"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/comments?post=2023259"}],"version-history":[{"count":5,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/2023259\/revisions"}],"predecessor-version":[{"id":2123397,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/recipe\/2023259\/revisions\/2123397"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media\/2059364"}],"wp:attachment":[{"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/media?parent=2023259"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/tags?post=2023259"},{"taxonomy":"categories-v2","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/categories-v2?post=2023259"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/www.tasteofhome.com\/wp-json\/wp\/v2\/coauthors?post=2023259"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}